Naslov
Volatile Composition and Sensory Profile of Oyster Mushroom as Affected by Drying Method

Autori
Politowicz, Joanna ; Lech, Krzysztof ; Sánchez- Rodríguez, Lucía ; Figiel, Adam ; Szumny, Antoni ; Grubor, Mateja ; Carbonell-Barrachina, Ángel

Izvornik
Drying technology (0737-3937) 36 (2018), 6; 685-696

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
descriptive sensory analysis, hot air drying, mushroom drying, Pleurotus ostreatus, vacuum microwave drying

Sažetak
The smell of food is one of the most important factors in assessing its quality. In this study, the influence of the drying method on aroma/volatile compounds of oyster mushrooms (Pleurotus ostreatus Jacq.) was evaluated. The drying methods tested were: convective drying (CD), freeze-drying (FD), vacuum-microwave drying (VMD), and a combination of convective pre-drying and VM finish-drying (CPD-VMFD). The volatile compounds were extracted by SPME, and identified by GC/MS. The best fitting model to describe the drying kinetics of the oyster mushroom was Henderson and Pabis model. Thirty- four volatiles in fresh oyster mushrooms were identified, with 3-octanone (2890 µg 100 g−1 dry basis) and 3-octanol (991 µg 100 g−1) being the major components. The total concentration of volatiles of fresh mushroom (4506 µg 100 g−1) was drastically reduced by all drying treatments ; although the highest contents were found after: (i) CPD (50 °C)-VMFD (480 W) (245 µg 100 g−1), and (ii) VMD at 480 W (143 µg 100 g−1). According to the sensory data, the products dried using the treatment CPD (50 °C)- VMFD (480 W) were those closer to the fresh mushrooms.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA